Soyer's Culinary Campaign: Being Historical Reminiscences of the Late War.: With The Plain Art of Cookery for Military and Civil Institutions

of Indian meal } 1 -- 6¾ Cut a quarter of a pound of fat bacon or American pork into small dice, put it into a stew-pan with two onions or tops of leeks; well wash, and cut them thin, and fry ten minutes; add one pound and a half of peas, half ounce of salt, quarter ounce of sugar, and one gallon of water, boil till it becomes a purée or pulp, then add sufficient oatmeal, common flour, or Indian meal, to make it thick, and boil thirty minutes.[45] This food is very strengthening, and might be made several days previous to using; it will keep well--if no vegetable is to be obtained, a small quantity of essence of herbs would improve it. NO. 12.--PEAS PANADA, SWEET. One pound of peas } Half an ounce of salt } 2 An ounce of dripping 0½ Half a pound of Indian meal 1 Quarter pound of treacle 1 -- 4½ Boil in one gallon of water, one pound of peas, add half an ounce of salt, one ounce of dripping or melted suet, mix with it half a pound of Indian meal, boil for two hours, stirring it well, add a quarter of a pound of treacle; this can be eaten hot or cold. NO. 13.--CHEESE STIRABOUT. One pound of Indian meal 2 Three ounces of salt 0¼ Half a pound of cheese 2 Quarter ounce of mustard 0½ -- 4¾ Put two gallons of water in a stewpan, and boil; take some Indian meal, the quantity depends on the quality, and add it gradually to the water, stirring it all the time so that it should be quite smooth and thick: add three ounces of salt; simmer on the side of the fire for two hours, taking care that it does not burn; add half a pound of strong cheese, broken small or grated, with a little mustard: give it a boil and serve. Or put it into baking tins, allow it to get cold, cut it into pieces, which fry or bake. NO. 14.--INDIAN MEAL POULLENTA. One pound of